Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures
Kehinde A. TaiwoDepartment of Food Biotechnology and Process Engineering, Berlin University of Technology, Königin Luise Strasse 22, Berlin 14195, GermanyA. AngersbachDepartment of Food Biotechnology and Process Engineering, Berlin University of Technology, Königin Luise Strasse 22, Berlin 14195, GermanyDietrich KnorrDepartment of Food Biotechnology and Process Engineering, Berlin University of Technology, Königin Luise Strasse 22, Berlin 14195, Germany
2002en
ABI
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